Preheat the oven to 350°F (177°C). Prepare two baking sheets by lining them with parchment paper. On one side of each parchment piece, draw 1 ½-inch circles approximately 1 inch apart. Flip the parchment so the drawn circles are on the underside.

Prepare a large pastry bag, fitting it with a large open decorator tip.

In a small food processor, combine half of the granulated sugar with the finely grated zest of two lemons. Process until the sugar takes on a light yellow hue and the zest is thoroughly integrated.

In a large mixing bowl, blend the cream cheese, butter, lemon-infused sugar, the remaining granulated sugar, egg yolk, lemon juice, salt, and vanilla extract. Beat on medium-high speed until the mixture is fluffy, which should take approximately 3-4 minutes. Ensure to periodically scrape down the sides and bottom of the bowl. Gradually add the flour in three separate additions, continuing to scrape the bowl as necessary.

Transfer half of the cookie dough into the prepared pastry bag. The dough should be exceptionally soft to facilitate optimal piping. If necessary, gently warm the dough by placing the pastry bag in a warm location or by holding it with hands that have been rinsed in warm water.

Pipe generous 1 ½-inch rounds onto the parchment paper, using the pre-drawn circles as guides. It is important to ensure the cookies are uniform in size for consistent baking and assembly.

These instructions and ingredient list should be followed with precision to achieve the desired quality and consistency of the Lemon Cookies with Lemon Cream.